Stuffed Grape Leaves Persian Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SWEET AND SOUR STUFFED GRAPE LEAVES



Sweet and Sour Stuffed Grape Leaves image

A vinegar syrup, mixing sweet and sour, flavors the rice in this recipe from Maryam Maddahi, an Iranian Jew living in Southern California. The dish, which she learned long ago from her mother in Tehran, is also packed with tart lemon flavors and sweetness from dried fruit, like raisins, barberries, apricots, prunes. It made its way to The Times in 2010, after being playing a part in the Maddahis' Sabbath table, alongside appetizers packed with herbs.

Provided by Joan Nathan

Categories     side dish

Time 2h

Yield About 40 stuffed grape leaves

Number Of Ingredients 12

2 cups red wine vinegar
1 cup sugar
1 1/2 cups plus 3 tablespoons basmati rice
1 teaspoon salt
1/4 cup grapeseed or vegetable oil
2 onions, finely chopped, about 1 1/2 cups
1 cup raisins, rinsed and drained
1 cup barberries, rinsed and drained (see note)
2 tablespoons sour salt or lemon powder, or the juice of 2 lemons (see note)
One 16-ounce jar grape leaves, stems removed, rinsed and dried
1 1/2 cups dried apricots
1 1/2 cups dried Iranian golden prunes (see note) or dried plums

Steps:

  • In a small saucepan, combine vinegar and sugar. Bring to a boil, then lower heat, and simmer until a thin syrup forms, about 10 minutes. Let cool in pan.
  • In a medium saucepan, bring 6 cups of water to a boil. Add 1 1/2 cups of the rice, and salt. Boil until rice is al dente, about 10 minutes. Drain and let rice cool.
  • In a medium skillet over medium-low heat, heat oil and add onions. Sauté until golden, about 10 minutes. Add raisins and barberries and sauté a minute or two. Add rice, sour salt, lemon powder or lemon juice, and 2 to 3 tablespoons vinegar syrup (enough for a balance of sweet and sour). Save remaining syrup.
  • Pour 1/2 cup water into a heavy 5-quart pot and scatter in remaining 3 tablespoons rice, to prevent leaves from sticking to pot. On a work surface, place a grape leaf dull side up, and place 1 tablespoon of rice mixture close to the stem. Fold over both sides of leaf and roll up to close. Place seam side down in pot, continuing until there is a single tightly packed layer. Scatter half the apricots and prunes on top. Make a second layer and scatter remaining fruit on top.
  • Add 1/4 cup water to reserved syrup and pour over stuffed grape leaves. Place small heat-proof plate on leaves as weight. Cover pot tightly, bring to a boil, then reduce heat to low. Simmer until leaves are tender, about 1 hour. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 13 grams, TransFat 0 grams

MY OWN FAMOUS STUFFED GRAPE LEAVES



My Own Famous Stuffed Grape Leaves image

These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.

Provided by Patti Moschonas

Categories     Appetizers and Snacks     Fruit

Time 1h40m

Yield 12

Number Of Ingredients 9

2 cups uncooked long-grain white rice
1 large onion, chopped
½ cup chopped fresh dill
½ cup chopped fresh mint leaves
2 quarts chicken broth
¾ cup fresh lemon juice, divided
60 grape leaves, drained and rinsed
hot water as needed
1 cup olive oil

Steps:

  • In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
  • Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
  • Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 30.9 g, Fat 18.7 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 573.2 mg, Sugar 1.2 g

STUFFED GRAPE LEAVES (PERSIAN)



Stuffed Grape Leaves (persian) image

Make and share this Stuffed Grape Leaves (persian) recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, finely chopped
5 cups chopped mushrooms
1 tablespoon dried parsley
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1/4 teaspoon turmeric
1 cup cooked yellow split peas
2 cups cooked white rice
1 (16 ounce) jar grape leaves
1 cup water

Steps:

  • In a skillet, heat oil and saut onion and mushrooms until soft.
  • Add parsley and spices.
  • Transfer to a bowl.
  • Mix in peas and rice.
  • Preheat oven to 350.
  • Line a 3-qt baking dish with a few grape leaves to keep stuffed leaves from sticking and burning.
  • Place 1 heaping Tbs of rice mixture (depending on size of leaf) in the center of a grape leaf.
  • Fold in sides, then roll leaf from stem to tip.
  • Place in casserole.
  • Repeat procedure with remaining grape leaves until rice mixture is used up.
  • Pour water in bottom of dish (to provent sticking and drying out).
  • Bake for 25 minutes.

STUFFED GRAPE LEAVES / WARAK ENAB (QATAR)



Stuffed Grape Leaves / Warak Enab (Qatar) image

A yummy Middle Eastern recipe. A perfectly stuffed Arabian grape leaf is a thing of beauty, and this version can be found throughout the Gulf. After slowly simmering in a bath of olive oil and lemon juice, they are plump, tart and silky rich. Inside is a glory of rice, laced with fresh mint and parsley, and a smattering of tomatoes and green onion. Ask anyone in Qatar - stuffed grape leaves must be made with loving hands, not purchased. So here ya go! Qatar is bordered by Saudia Arabia and the Persian gulf. From Global Table Adventures.

Provided by Sharon123

Categories     Rice

Time 2h40m

Yield 40-50 stuffed grape leaves

Number Of Ingredients 15

40 -50 grape leaves (1 jar grape leaves in vinegar brine, drained)
1 1/2 cups rice
2 tomatoes, chopped
5 green onions, chopped
1/2 cup parsley, chopped
2 tablespoons mint, chopped
1/2 cup olive oil
salt & pepper
2 potatoes, sliced
2 -3 large tomatoes, chopped
3/4 cup olive oil
3/4 cup lemon juice
salt & pepper
olive (black or green)
tomatoes, sliced

Steps:

  • For the filling, mix together a fresh collection of rinsed but raw rice, tomatoes, green onion, mint, parsley, olive oil, salt and pepper.
  • Most recipes have you cook the rice ahead of time, but I found some that use raw rice and I love how it eliminates several steps and dirty dishes.
  • Now all you need to do is wiggle those stubborn grape leaves out of the jar and begin wrapping them up.
  • To do so, place leaf backside up and place a small spoonful of filling by the stem end.
  • Begin to roll the leaf from the stem end. After about one roll, fold in the left and right sides.
  • Continue rolling. You don't need to make them super tight because the rice needs room to expand as it absorbs the liquid.
  • Add potato slices to bottom of pot.
  • Add the grape leaves. Stack them tightly together, making one neat layer on top of another.
  • Next, top with tomato slices.
  • Pour on the olive oil and any juices at the bottom of the bowl that held the rice.
  • Cover with a plate to keep the grape leaves from floating and unrolling, then top off with a lid.
  • Simmer gently for about one hour.
  • This will allow the potatoes at the bottom of the pot to get a nice crust.
  • Add the lemon juice and cook an additional hour (or to taste).You are looking for the rice to be tender inside of the grape leaves. Cut one open to check.
  • I've seen several recipes that cook them for upwards of three hours, so don't despair if yours needs longer.
  • Arrange them on a plate.
  • Pile some of the lemony potatoes in the center.
  • Garnish with the cooked and sliced tomatoes, as well as a few olives.

More about "stuffed grape leaves persian recipes"

PERSIAN DOLMEH RECIPE [VIDEO] • UNICORNS IN THE KITCHEN
persian-dolmeh-recipe-video-unicorns-in-the-kitchen image
2019-08-05 Pour 1 tablespoon vegetable into a pot and cover the bottom with grape leaves. Place the stuffed grape leaves tightly next to each other, overlapping side down. Repeat this step until the bottom of the pot is covered. Make sure …
From unicornsinthekitchen.com


DOLMEH’YE BARG’E MO • دلمه برگ موو • STUFFED GRAPE LEAVES
dolmehye-barge-mo-دلمه-برگ-موو-stuffed-grape-leaves image
2013-02-10 Place colander in a sink. Remove leaves, one- by-one, and place on sides of colander in 4 batches; big, thick batch, torn/holes batch, medium size, and small size. Combining 1 ~ 5: Add cooked rice, cooked yellow split peas and …
From fae-magazine.com


STUFFED GRAPE LEAVES | MY JEWISH LEARNING
stuffed-grape-leaves-my-jewish-learning image
1 cup long-grain white rice, soaked in water for 30 minutes and draine. 3 Tablespoons olive oil. 2 onion, chopped. 3 cloves garlic, smashed. Directions. To make the filling, warm the olive oil in a sautee pan over medium heat. Add the …
From myjewishlearning.com


18 CLASSIC PERSIAN RECIPES YOU NEED IN YOUR REPERTOIRE - SAVEUR
18-classic-persian-recipes-you-need-in-your-repertoire-saveur image
2019-03-29 Ajil (Persian-Style Trail Mix) This traditional Iranian mixture of nuts, seeds, and dried fruits is a nice mix of sweet and salty and will keep for up to two weeks; it first appeared in our ...
From saveur.com


10 DOLMAS RECIPES TO COMPLETE YOUR MEZE - THEEATDOWN
10-dolmas-recipes-to-complete-your-meze-theeatdown image
2021-12-07 Place the fresh or pickled grape leaf with the smooth side down on a plate. Place a spoonful of the filling of grains, split peas, fresh herbs, and spices in the center of the leaf. Fold the 4 corners of the leaf up and overlap to cover the …
From theeatdown.com


DOLMEH BARG دلمه برگ | STUFFED GRAPE LEAVES
dolmeh-barg-دلمه-برگ-stuffed-grape-leaves image
2015-07-14 If using the leaves from a jar place the amount you need in a colander and rinse under cold water and drain. Rinse the split peas, add to a small saucepan. Add enough cold water to cover the peas. Add butter, salt and …
From persianmama.com


PERSIAN-STYLE STUFFED GRAPE LEAVES - EDIBLE BROOKLYN
2022-03-28 Turn off the heat and soak the grape leaves in the water for 5 minutes. Rinse under cold water, and pat dry. 2. To make the cooking sauce, whisk together the lemon juice, sugar, and salt until the sugar is dissolved, and set aside. 3. Heat the oil in …
From ediblebrooklyn.com
Estimated Reading Time 3 mins


PERSIAN DOLMA (DOLMEH) | STUFFED GRAPE LEAVES WITH RAISINS
2019-11-14 Grape leaves, approximately 20-22 Instructions Heat medium-sized pan over high heat and add 1 TBS olive oil. When oil is hot, add chopped onions. Sauté onions until softened, about 5 minutes. Season with salt and pepper. Stir in parsley and mint. Cook until herbs are wilted, another 3 minutes. Stir in rice with the onions and herbs.
From familyspice.com


STUFFED GRAPE LEAVES (PERSIAN) | TECHTEAM QA 9 WIKI | FANDOM
Template:Wikifiedrecipe Serves six as a meal or 12 as an appetizer. 2 tablespoons olive oil 1 medium Onion, finely chopped 5 cups chopped Mushrooms 1 tablespoon dried parsley 1/4 teaspoon black pepper 1/8 teaspoon Cayenne 1/4 teaspoon turmeric 1 cup cooked yellow split Peas 2 cups cooked white rice 1 (16 ounces) jar grape leaves 1 cup water In a skillet, heat oil …
From techteam-qa9.fandom.com


STUFFED GRAPE LEAVES (PERSIAN) - PLAIN.RECIPES
Directions. In a skillet, heat oil and saut onion and mushrooms until soft. Add parsley and spices. Transfer to a bowl. Mix in peas and rice. Preheat oven to 350.
From plain.recipes


DOLMEH BARG MO RECIPE (PERSIAN STUFFED GRAPE LEAVES)
Dolmeh Barg Mo recipe Rinse rice and wheat groats for 2 hours. Cook the split peas unless they have a soft texture. Wash the vegetables and chop them into small pieces. Cut the grape leaves’ stalks to create a better shape for the leaves. Without the stalks attached to the grape leaves, you can easily wrap them. Fry the onions.
From cookingcounty.com


DOLMA (STUFFED GRAPE LEAVES) - IRAN PRESS
How to make Persian Dolma recipe: Make the filling: Heat some olive oil in a pan over medium heat. Saute onion and garlic until golden brown. Add in the ground beef and brown it. Add cooked chana dal and par-cooked rice to browned ground beef. Stir in the herbs and cook for a few minutes. Finally, add the barberries and cook for a few minutes ...
From iranpress.com


THE BEST RECIPES ON THE INTERNET: MIDDLE EASTERN | FIRST WE FEAST
Best recipe: 101cookbooks.com Cara Eisenpress says: Za’atar refers both to the strain of wild thyme that grows in the Middle East and to this spice mixture, which makes the most of dried thyme leaves. The other ingredients are sesame seeds and tangy sumac, and the combination is beautifully balanced between rich, herby, and citrus notes. Za ...
From firstwefeast.com


GREEK STUFFED GRAPE LEAVES (DOLMA) - SAVOR THE BEST
2021-10-05 The water should almost cover the stuffed grape leaves, add more liquid if necessary. Drizzle the remaining 1/4 cup of olive oil over the stuffed grape leaves and squeeze in the juice from the 1/2 lemon. Place an inverted dinner plate over the stuffed grape leaves. Set the pot over high heat and bring to a boil.
From savorthebest.com


PERSIAN DOLMEH (STUFFED GRAPE LEAVES) - ANCER
2015-11-11 Preheat oven to 350° F. In a large skillet, heat the coconut oil under medium heat. Add the onions and sauté until translucent. Add the garlic and toss around with the onions. Once fragrant, add the ground beef or lamb and dried fruit. Season with turmeric, black pepper and sea salt.
From ancer.co


PERSIAN DOLMA | STUFFED GRAPE LEAVES WITH MEAT AND POMEGRANATE
2021-08-29 Tightly roll the dolmeh into the top of the grape leaf. Place into a 4-quart non-stick pot with 2 teaspoon olive oil on the bottom. Continue stuffing the grape leaves until all the stuffing is used. 8. Layer the dolma on top of each other. Pour water and lemon juice evenly over the everything. When done, place a plate on top of the dolmeh.
From familyspice.com


DOLMEH – PERSIAN RECIPES
Dolmeh Barge Mo (Stuffed Grape Leaves) is the most common of Persian Dolmeh. There are a variety of ways to make the mixture that is wrapped with the grape leaves. The way I have w There are a variety of ways to make the mixture that is wrapped with the grape leaves.
From persianrecipes.org


PERSIAN DOLMA | STUFFED GRAPE LEAVES - VEGETARIAN STYLE! - FIG
2020-07-17 Persian grape leaves dolma stuffing: caramelized onion, raisins, turmeric rice, fresh herbs. Dash of cinnamon never hurt any body either. In a large skillet, heat the olive oil till sizzling then add the onion. Season with salt and turmeric. Cook over medium heat for about 6-8 minutes, or until the onion is soft and translucent, but not browned.
From figandquince.com


FOOD SNOBBERY IS MY HOBBERY: PERSIAN STUFFED GRAPE LEAVES
2011-01-02 Prepare a 9 x11 inch glass baking dish by oiling lightly and placing 2 layers of flat grape leaves in the bottom. Then take 2 grape leaves, overlapping, and place about 1-2 Tbsp. of filling on one end. Tuck in the sides of the leaves and roll towards you until the filling is sealed inside. Place stuffed leaves in the baking dish, seam down.
From foodsnobberyhobbery.blogspot.com


PERSIAN STUFFED GRAPE LEAVES - MANGIA PALEO
2014-05-01 Then, line the bottom of a oven-safe skillet or baking dish with grape leaves and ¼ inch of water. Set it aside. Set it aside. To prepare the grape leaves unfold each leaf and add 1-2 heaping tbsp of meat mixture to the middle of a leaf.
From mangiapaleo.com


DOLMEH (STUFFED GRAPE LEAVES) | PERSIAN FOOD, GRAPE LEAVES RECIPE ...
Dec 26, 2016 - Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly-sweet version of Iranian dolmeh. Dolmeh (Stuffed … Continued
From pinterest.ca


SWEET AND SOUR STUFFED GRAPE LEAVES RECIPE - FOOD NEWS
How do you make rice stuffed grape leaves? In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf.
From foodnewsnews.com


DOLMEH (STUFFED GRAPE LEAVES) | PERSIAN FOOD, GRAPE LEAVES RECIPE ...
May 9, 2018 - Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly-sweet version of Iranian dolmeh. Dolmeh (Stuffed … Continued
From pinterest.ca


THE BEST STUFFED GRAPE LEAVES RECIPE OF 2022: CONSUMER REVIEWS …
2022-02-13 The Best Stuffed Grape Leaves Recipe of 2022: Consumer Reviews and Reports LinkReviews. Feb 13, 2022 2:56 PM. Have a look at the 10 top choices of the Best Stuffed Grape Leaves Recipe in 2022, making wise purchases with our leading experts' advice. Compare Products Related reviews. Compare Products. 1. Bottom of the Pot: Persian Recipes and …
From linkreviews.com


PERSIAN DOLMA | STUFFED GRAPE LEAVES RECIPE - PERSIANGOOD
2021-02-02 Mix the mentioned ingredients (1 cup Brown stock, 25 grams butter, ½ cup vinegar, 1 or 2 tablespoons sugar, some salt) in a pot and heat them until the liquid starts boiling. After a short while, add the liquid to the pot with the wrapped ‘’Dolmeh Barge Mo’’s.
From persiangood.com


DOLMEH (STUFFED GRAPE LEAVES) – PERSIAN RECIPES
2022-01-24 Cooking the Dolmeh’s: Place a plate (or something else thats heavy) over the Dolmeh’s to make sure they dont move around. Turn the burner on to medium-low heat and place the lid on top of the pot. Allow the Stuffed Grape Leaves to cook for 30-45 minutes. Mark as complete 6. Serve as a appetizer or side dish for some other Persian dish.
From persianrecipes.org


STUFFED GRAPE LEAVES (DOLMATHAKIA) RECIPE - THE SPRUCE EATS
2021-10-08 Place the leaves in boiling water and boil for 3 to 5 minutes to soften them and make them more pliable. Remove from water and set aside. In a large skillet, over medium-high heat, heat 1/2 cup olive oil. Sauté the onions until translucent, about 5 minutes.
From thespruceeats.com


STUFFED GRAPE LEAVES - ANVARI.ORG
Take the Grape leaves out of the bottle as gently as possible and rinse them. 3. Put a couple of the leaves at the bottom of a dutch oven pot and start stuffing the leaves with the filling. It would be a good idea to snip the stems if they are tough. Arrange them in the pot snugly and continue till the pot is almost full (leave about 1 inch). 4.
From anvari.org


DOLMEH BARGE MO - PERSIAN STUFFED GRAPE LEAVES
2022-03-01 30 grape leaves vine leaves, jarred, approx ½ jar water at various points see below Instructions Put the yellow split peas in a small pan with ¾cup/ 180ml water, bring to the boil and cook for around 15 minutes until tender. Meanwhile …
From carolinescooking.com


STUFFED GRAPE LEAVES (PERSIAN) - BIGOVEN.COM
Line a 3-qt baking dish with a few grape leaves to keep stuffed leaves from sticking and burning. Place 1 heaping Tbs of rice mixture ( depending on size of leaf) in the center of a grape leaf. Fold in sides, then roll leaf from stem to tip. Place in casserole. Repeat procedure with remaining grape leaves until rice mixture is used up.
From bigoven.com


89 BEST GRAPE LEAVES RECIPE IDEAS - PINTEREST.COM
Nov 3, 2019 - Explore Steve Skala's board "Grape leaves recipe", followed by 1,088 people on Pinterest. See more ideas about grape leaves recipe, grape leaves, stuffed grape leaves.
From pinterest.com


PERSIAN STUFFED GRAPE LEAVES | RECIPES WIKI | FANDOM
In a skillet, heat oil and sauté onion and mushrooms until soft. Add parsley and spices. Transfer to a bowl. Mix in split peas and rice. Preheat oven to 350°F. Line a 3-quart baking dish with a few grape leaves to keep stuffed leaves from sticking and burning. Place 1 heaping tablespoon of rice mixture (depending on size of leaf) in the ...
From recipes.fandom.com


DOLMEH BARG MO RECIPE - STUFFED GRAPE LEAVES | EPERSIANFOOD
2019-07-30 Bring the leaves you made it ready before. Fill the grapes by spooning. The amount is 1tbsp per leaf. Put it in the center of leaves. Fold the leaves to the bottom. Then the edges and sides. The folded sides must be tucked in. Put them in pot as the joints of leaves are below. Pour some oil, at this level squeeze lemon about ½.
From epersianfood.com


130 BEST STUFFED GRAPE LEAVES!!! YUMMM!! IDEAS - PINTEREST
Dec 24, 2016 - Stuffed grape leaves. See more ideas about stuffed grape leaves, grape leaves, greek recipes.
From pinterest.com


STUFFED GRAPE LEAVES WITH MEAT AND RICE RECIPE - THE SPRUCE EATS
2021-08-25 2 medium to large onions, finely chopped. 5 tablespoons olive oil, divided. 2 pounds lean ground beef, or lamb, or a mixture of both. 1 bunch fresh dill, chopped. 1 tablespoon mint leaves, chopped. 2 1/2 lemons, juiced, divided. 1 teaspoon sea salt, or more to taste. 1/4 teaspoon freshly ground black pepper. 2 cups water.
From thespruceeats.com


ORIGINAL TURKISH RECIPE FOR DOLMAS: STUFFED GRAPE LEAVES
2020-12-27 Ingredients. 35 fresh grape leaves (or other: keep a few more just for eventualities) 150 grams of white rice: soaking for half an hour will be enough (if brown rice, about 3 hours) 500 ml hot water (for blanching the leaves) 150 ml of hot water (for pre-cooking the rice) 300 ml of hot water (for cooking dolmas)
From chefoodrevolution.com


STUFFED GRAPE LEAVES (PERSIAN)
2007-09-26 In a skillet, heat oil and saut onion and mushrooms until soft. Add parsley and spices. Transfer to a bowl. Mix in peas and rice. Preheat oven to 350 .
From completerecipes.com


Related Search